Here’s a simple and delicious recipe for Stuffed Phyllo Cups with Spinach, Feta & Sundried Tomatoes — perfect for parties, holidays, or a quick appetizer.
Ingredients
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30 mini phyllo cups (pre-baked, frozen or store-bought)
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1 tablespoon olive oil
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2 cloves garlic, minced
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4 cups fresh spinach, roughly chopped
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1/2 cup crumbled feta cheese
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1/4 cup cream cheese, softened
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1/4 cup sundried tomatoes (oil-packed), drained and finely chopped
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1/4 teaspoon dried oregano
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Salt and black pepper, to taste
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Optional: 2 tablespoons grated Parmesan or mozzarella for topping
Instructions
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Preheat oven to 350°F (175°C). Arrange phyllo cups on a baking sheet.
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Cook the spinach:
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Heat olive oil in a skillet over medium heat.
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Add garlic and sauté for 30 seconds until fragrant.
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Add chopped spinach and cook until wilted, about 2–3 minutes.
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Remove from heat and let cool slightly. Squeeze out excess moisture.
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Make the filling:
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In a mixing bowl, combine cooked spinach, feta, cream cheese, sundried tomatoes, oregano, salt, and pepper. Mix well.
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Fill the phyllo cups:
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Spoon about 1–2 teaspoons of filling into each phyllo cup.
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Top with a little Parmesan or mozzarella if desired.
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Bake for 8–10 minutes, until the filling is warmed through and the edges of the phyllo are golden.
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Serve warm and enjoy!
Tips
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Make-ahead: You can prepare the filling up to 2 days in advance and fill the cups just before baking.
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Variations: Add pine nuts, kalamata olives, or a sprinkle of red pepper flakes for extra flavor.
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Don’t overfill the cups—too much filling can make the bottoms soggy.
Would you like a vegan or gluten-free version of this recipe?